Catering to your aircraft in Dublin.
Dublin runs on early departures and Atlantic weather: a Gulfstream bound for Teterboro at first light needs its tray cleared before the dew dries on the apron. We cook and pack for your galley and hand it over at the FBO for you to re-plate.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Dublin sits on the Irish Sea, and its larder shows it: the inflight menu leans on Dublin Bay prawns, Wicklow lamb and smoked salmon from the east coast. For a private jet menu out of County Dublin we build private jet food around what holds its texture in a galley drawer: brown soda bread, Irish farmhouse cheese, cold-cut beef and a chowder packed with its own lid. Local specialities such as boxty and champ are cooked and packed so the crew only re-plates.
Order inflight catering from Dublin and the private jet menu starts with the island: Dublin Bay prawns, black pudding at breakfast, Irish farmhouse cheese and warm apple tart. Private jet food from County Dublin has to survive the climb, so sauces travel apart and bread comes wrapped. These local specialities keep their character in a galley with a single oven.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
A Dublin rotation rarely waits for the weather to make up its mind, and private jet catering at EIDW is planned around that: a breakfast tray for an outbound transatlantic leg, a crew box for the return. Inflight catering, in-flight catering and aviation catering orders are packed for the galley you actually have, and business aviation catering and executive jet catering trays are marked by seat. Diplomatic flight catering follows protocol, and cabin crew meals ride in their own labelled box.
Business jet catering at Dublin starts with the cabin: a Gulfstream heading west takes a different tray from a Citation bound for Paris. Corporate jet catering and VIP flight catering follow the brief you send, charter flight catering the schedule. Luxury inflight catering uses Irish seafood and dairy, and a private jet chef writes a bespoke menu around the galley and the dietary list.
A state visit into Dublin brings a protocol office, a security check and a menu that has to be approved. Government flight catering and head of state flight catering run through one named contact. VIP aviation catering and state visit aircraft catering are packed sealed, with every ingredient traceable.
With a child on the manifest, the tray changes: smaller portions, plain pasta or chicken, fruit instead of sweet sauces. Kids meals are packed apart, labelled by seat. Kosher, halal, vegan, gluten free and allergen free special meals follow a written procedure, with Irish dairy and wheat kept out of the wrong box.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
Crew meals on a Dublin turnaround are ordered like the rest of the trip, on request and invoiced with it. Flight crew meals and pilot meals come in two different dishes when the operator's policy asks for it. Crew catering for a cold apron means something hot and eaten with one hand: cockpit meals in sealed boxes, crew meal boxes labelled CREW, so different meals for pilots never mix with the guest trays.
Your tray reaches the jet through the FBO, not around it. FBO catering at EIDW means the handling agent signs for the order at the general aviation terminal. Ground handling catering and catering delivery to the FBO follow the slot. Handling agent catering stays confirmed by name.
The type decides the loading: a Challenger comes through the door by hand, a larger cabin may need a high loader at EIDW. Galley catering is sized to the galley you have, and airside catering delivery runs through your handling agent. Aircraft provisioning is confirmed by tail number.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Dublin runs scheduled airline traffic and business aviation on the same airfield, and the general aviation side has its own aprons run by FBOs. FBO services and ground handling services at EIDW decide who signs for a tray and where it is passed over, so airport catering for private jets is planned around the slot and the Atlantic weather. Irish customs rules shape what can be ordered and how it is sealed.
For transatlantic and European sectors, Dublin works as a business aviation hub, and inflight catering and in-flight catering for private jets follow its early rotations. Aviation catering and business aviation catering are ordered by tail and slot, with FBO services and ground handling services confirmed before the box is packed. Executive jet catering suits the long legs west, diplomatic flight catering the state visits, and cabin crew meals and crew meals travel in labelled boxes of their own.
Irish customs apply EU controls to meat and dairy arriving from outside the bloc, so a flight inbound from the Americas cannot count on its own provisions staying on board. We buy in Ireland, seal each order, and hand it to the ground handling services team with the tail number on the box, so FBO services can pass it through airside without questions.
Average rating from the cabin crew and pilots we cater for.
“Service planning came first at Dublin Airport, with 2 passengers choosing grilled salmon with a lemon dressing and a revised passenger count influencing our preparation. For FBO catering, that attention to cabin service sequence made the order noticeably easier to manage. The Galley Girls suggested sealed meal containers for the main courses, and that choice worked well with our storage arrangement. We placed the starters in their planned storage area without first having to reorganise all the catering boxes.”
“Before our guests boarded at EIDW, we needed roasted vegetable bowls with separate dressings divided into 7 portions suitable for different crew meal preferences. Our handling contact received the order details from The Galley Girls, including how the fruit plates had been grouped. Knowing where the crew provisions were packed meant the crew could begin the relevant checks as soon as the order arrived. I would discuss airport catering with them again, especially when crew briefing needs careful coordination.”
“Keeping the galley organised at DUB meant planning a cheese board and savoury canapés for 8 guests with several individual meal preferences in mind. Instead of asking us to improvise, The Galley Girls explained how the side dishes could be arranged during service. The canapés stayed together in one group, so another crew member could follow the same plating sequence. The order made inflight catering feel manageable because the written menu details had been considered beforehand.”
Weather windows decide when jets leave Dublin, and that changes the order: a winter tray for a transatlantic leg is built around hot dishes, a summer one around cold seafood. Cost follows those choices and the number of covers.
Send the return leg together with your arrival into Dublin and we plan both. Produce such as Irish dairy is easy to source, so lead time seldom limits you, and last-minute orders are handled.
Ireland follows EU import controls on animal products, so a night departure with fruit or cheese from outside the bloc can be stopped. Catering ordered here is sourced locally and sealed for customs.
You can carry your own, but Dublin's handling agents control airside access and customs rules on animal products still apply. Our trays go through the same channel as the fuel and the bags.
The charter price covers the aircraft, not the tray. For an empty repositioning into Dublin we pack crew meals only, ordered and billed separately.
Tail, pax and diets — a flight attendant takes it from there, day or night.
